Speedy Steak & Caramelised Onion Rolls

with Béarnaise Sauce

Rich, buttery and infused with tarragon, béarnaise is a stellar French sauce that transforms a meal. Don’t worry, we’ve done the hard work and given you a tub of the good stuff - so just sear your steak, cut up the veg and you have a hearty dinner with a touch of European style!

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook, stirring, for 5-6 minutes or until softened. Add the balsamic vinegar, water (see ingredients list) and brown sugar and mix to combine. Cook for a further 3-5 minutes or until dark and sticky. Remove the pan from the heat and set aside.

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump generously with salt and pepper. Add the beef rump to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

3

While the steak is resting, place the bake-at-home continental rolls directly on the wire racks in the oven. Bake for 4-5 minutes, or until heated through. Slice each roll in half.

4

While the rolls are baking, thinly slice the tomato. Roughly chop the cos lettuce

5

Just before serving, very thinly slice the beef rump.

6

Spread the top of the rolls with a layer of béarnaise. Add cos lettuce to the bases and top with the sliced beef rump, caramelised onion and tomato slices.